Cherry is the most common berry for making wine after grapes.
To create it, a dark, sour cherry ideally fits, but for want of a desired variety, you can use any ripe berry. When producing cherry wine at home, it is necessary to take into account that in a ripe cherry there is a lot of acid and little sweetness, which is easily corrected by adding water and sugar. Many recommend removing the stones from the fetus, as they contain a large amount of tannins, which give a slight bitterness, but lovers of a bit of tart taste of wine and the taste of almonds can not do this.
How to make cherry wine at home, we will describe below in the recipes.
The recipe for cherry wine at home
Ingredients:
- fresh cherry - 8 kg (one 10 liter bucket);
- water - 10 liters (one bucket);
- sugar - 7 kg.
Preparation
For the preparation of wine, we take fresh cherries, preferably only pickled. The berries are not mine, because on their surface there are bacteria necessary for high-quality fermentation, remove the bones if necessary, put them into the dishes and crush them in any convenient way, hands, crush, or just a wooden stick.
To the resulting cherry mass, add water and sugar, close the lid and leave in a place inaccessible to the sun. The temperature in the room, where the leaven is, should not exceed 27 degrees. If the dishes are glass, wrap it with paper, newspaper or cloth, so the wine will not lose its color. Leave the leaven for seven days. During this time, actively and briefly mix the mass twice a day. It is impossible to keep the dish lid open for long, so as not to saturate the mass with oxygen, which will allow the development of acetic acid bacteria, which are not needed in our process.
After a week, leave the fermenting mass at rest, stop stirring, and do not open the lid. Then remove the cherry that has risen during this time with the help of a sieve and leave the remaining liquid to ferment for another seven days, or rather until the foam disappears completely on the surface. A very small number is allowed.
Now drain the liquid with a hose into another container, installed below the first level. We do this so that the sediment remains at the bottom of the first container. We close the dishes with the future wine lid, yet not very tight and leave to wander for about ten to fifteen days. Readiness is determined by the complete disappearance of air bubbles and any signs of fermentation. We merge the wine into the storage tanks, now it is already hermetically sealed and placed in a cool place. At this stage, we get a young wine. In four to five months it will be already seasoned.
Wine from cherry jam with vodka
Ingredients:
- cherry jam - 500 g;
- vodka - 500 ml;
- sugar - to taste.
Preparation
Pour the jam into a liter jar and pour it with vodka. Then close tightly with a lid, carefully shaken and leave in a warm and fairly bright place for one and a half to two months. Once every three days, except for the last week of insisting, the contents of the jar are shaken. Then merge the wine so that the sediment remains in the can, add sugar, if necessary, mix until it dissolves and leave for another day, and then filter several times with a cotton swab and watering can to transparency. If sugar is not added, then we can not stand a day, but proceed to filtration immediately.